I kind of have a love/hate relationship with injera. OK. “Hate” is too strong of a word. But there are times where I’m really not a fan.
What’s injera, you ask? I’m glad you did!
Injera is the spongy, sourdough-type bread that’s a staple in Ethiopian cuisine. It’s thinner than a pancake and thicker than a crepe. It’s part of the meal. It’s also the meal’s plate. And it’s your utensil.
You read that right. No spoons. No forks. You simply tear off some injera and scoop up some of the stew or veggies or lentils or whatever you’re eating. It’s messy. And kind of fun.
There are times, however, when I’m not really a fan. Sometimes it’s too sour. And I definitely don’t like injera by itself. Fortunately, it’s not supposed to be eaten by itself. And when you tear off a chunk and grab a handful of doro wat or doro alicha or cabbage, carrots, and potatoes?
I don’t think it gets any better than that. Somehow, the sourness of the injera just works with the rest of the food. It’s an amazing experience.
And I can’t wait to have some more.
**I’m participating in the April A to Z Challenge. This post is part of that endeavor. You can see my other entries to this year’s challenge here. A lot of people are doing the same thing. You should check out some of their posts!**